Coconut Caramel Swirl Ice Cream
In a large bowl, whisk together the coconut milk, evaporated milk, sugar, vanilla extract, and iodized salt. Stir in 1/4 cup of the caramel sauce. Pour into the canister of your ice cream maker.
Pack a mixture of 1 part ice cream salt to 8 parts crushed ice around the ice cream canister until the recommended level is reached. Let this set for 5 minutes.
Freeze ice cream according to the manufacturer's instructions.
When the ice cream maker has stopped, drizzle in the rest of the caramel sauce. Transfer to a freezer safe container, cover, and freeze until firm.
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